Chicken and Spinach Curry

with Rice and Mango Chutney

This quick and delicious Chicken and Spinach Curry with Rice and Mango Chutney recipe is the perfect hearty weeknight dinner option!



Ready In:

20 minutes


641 kcal per serving

Good For:

2 of your 5 a day

With Naan Bread

Curried Beef and Chickpea Soup

Per Serving:

Energy (kJ/kcal) – 2682/641

Fat (g) – 10

Sat. Fat (g) – 2

Carbohydrates (g) – 90

Sugars (g) – 25

Fiber (g) – 1

Protein (g) – 46

Cholesterol (mg) – 0

Salt (g) – 3

  • 150g Basmati Rice
  • 1 Garlic Clove
  • 280g Diced Chicken Breast
  • 1 Tbsp Tomato Purée
  • 1 Tbsp Vegetable Stock Powder
  • 100g Baby Spinach
  • 1 Onion
  • ½ Green Chilli
  • 1 Tbsp Korma Curry Paste
  • 1 Pack of Tomato Passata
  • 1 Bunch of Coriander
  • 1 Tbsp Mango Chutney
  • 100ml Water 
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Sieve, Garlic Press, Frying Pan, Wooden Spoon and a Bowl.

Step by Step Instructions

Step 1: Get Started

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When the water is boiling, add the rice and cook for 12 mins.

Drain in a sieve and return to the pan, cover with a lid until ready to serve.

Step 2: Do the Prep

Meanwhile, halve, peel and chop the onion into small pieces. Then, peel and grate the garlic (or use a garlic press).

Halve the chilli lengthways, deseed then finely chop.

Step 3: Start Cooking

Heat a drizzle of oil in a large frying pan. Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins.

Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.

Step 4: Add Flavour

Add the korma paste, garlic, half the green chilli (add less if you don’t like heat!), and tomato puree.

Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. Season with salt and pepper and simmer until thickened, 6-8 mins.

Meanwhile, roughly chop the coriander (stalks and all).

Step 5: Finish Up

Add the spinach to the sauce a handful at a time until it’s wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins.

IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

When everything is ready, stir the mango chutney and half the coriander through the curry.

Taste and season with more salt and pepper if you like.

Step 6: Serve the Dish

Stir the remaining coriander through the rice. Divide the rice and curry between your bowls.

Top with the remaining green chilli. Enjoy!

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